African Fermented Food Products- New Trends

Preface
Contents
Abbreviations
Contributors
Chapter 1: Introduction: Origin, History and Diversity of African Fermented Foods
	1.1 The Origin and History of Food Fermentation
	1.2 Domestication of Fermenting Microbes
	1.3 Definition of Fermentation
	1.4 Early Fermentation
	1.5 Role of Fermented Food in Human Life
	1.6 Fermented Foods and Probiotics
	1.7 Distribution of African Fermented Foods
		1.7.1 Fermented Cereal Products
			1.7.1.1 Microbiology of Cereal Fermentation
		1.7.2 Fermented Vegetables Products
		1.7.3 Fermented Dairy Products
	1.8 Conclusion
	References
Chapter 2: Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance
	2.1 Introduction
	2.2 Types of Starter Cultures
		2.2.1 Classification Based on Fermenting Microorganism
		2.2.2 Classification of Starter Culture Based on External Shape of the Organism
		2.2.3 Classification of Starter Culture Based on Growth Temperature
		2.2.4 Classification of Starter Cultures Based on Flavour Production
		2.2.5 Based on the Fermentation Type
		2.2.6 Types of Starter Cultures Used in Industrial Fermentation
	2.3 Starter Culture Preservation
	2.4 Preparation of Starter Cultures
		2.4.1 Preparation of Mother Culture
		2.4.2 Bulk Starter Culture Preparation
		2.4.3 Continuous Starter Production
		2.4.4 Preparation of Master Culture
	2.5 Uses of Starter Culture in Food Industry
	2.6 Factors Causing Inhibition of Starter Cultures
	2.7 Conclusions
	References
Chapter 3: Properties and Advantages of Food Fermentation
	3.1 Introduction
	3.2 Types of Fermentation
	3.3 Important Notes in Alcoholic Fermentation
	3.4 Alcoholic Fermentation Steps
	3.5 Acetic Acid Fermentation
	3.6 The Importance of Fermented Foods to the Human Body
	3.7 Fermented Foods Are the Elixir of Life and Protection from Disease
	3.8 Advantages of Natural Fermentation
	3.9 Conclusion
	References
Chapter 4: Significance of African Fermented Foods in Nutrition and Food Science
	4.1 Introduction
	4.2 Cereal-Based Fermented Foods
		4.2.1 Sorghum and Millet
		4.2.2 Maize
		4.2.3 Barley
	4.3 Insect-Based Fermented Foods
	4.4 Milk-Based Fermented Foods
	4.5 Meat-Based Fermented Foods
	4.6 Conclusion
	References
Chapter 5: Microorganisms Involved in Spontaneous Fermentation and their Health Risk
	5.1 Introduction
	5.2 Stages of Microbial Growth
	5.3 Microflora of African Fermented Foods
	5.4 Important Microorganisms Dominating Fermented Foods
		5.4.1 Lactic Acid Bacteria
		5.4.2 Yeasts
		5.4.3 Yeast Interactions with LAB
	5.5 Functional Properties of Microorganims in Fermented Foods
	5.6 Conclusions
	References
Chapter 6: Probiotic Fermented Foods and Health Promotion
	6.1 Introduction
	6.2 Food Fermentation and Lactic Acid Bacteria (LAB)
	6.3 Selection of Probiotics and Starter Culture in Food Fermentation
	6.4 Probiotic and Its Mechanism of Action
		6.4.1 Mechanism of Action
	6.5 Bio-preservation Techniques Using Probiotic Organisms for Food Safety
	6.6 Beneficial Health Effects of Probiotics
		6.6.1 Prevention and Management of Diarrheal Diseases
		6.6.2 Prevention and Management of Liver Diseases
		6.6.3 Modulation of Inflammatory and Immune Response
		6.6.4 Prevention and Management of Allergies
		6.6.5 Prevention and Management of Hypertension
		6.6.6 Prevention and Management of Metabolic Disorder (Diabetes)
		6.6.7 Prevention and Management of Cardiovascular Diseases
		6.6.8 Detoxification of Cancer-Causing Carcinogens
	6.7 Regulation, Safety and Efficacy
	6.8 Future Perspectives and Global Demands
	6.9 Conclusion
	References
Chapter 7: Molecular Techniques for Microbial Community Profiling of Fermented Foods
	7.1 Introduction
	7.2 Polymerase Chain Reaction (PCR)
	7.3 Gel Electrophoresis
	7.4 Amplified Fragment Length Polymorphism
		7.4.1 Restriction Fragment Length Polymorphism
	7.5 Immunological Methods
	7.6 Future Methods in Bacteria Identification
	7.7 Flow Cytometry
	7.8 Biosensors
	7.9 Conclusion
	References
Chapter 8: Enzymes in Food Fermentations
	8.1 Introduction
	8.2 Amylase
		8.2.1 Sources of Amylases
		8.2.2 Fermentative Production of Amylases
	8.3 Lactase
		8.3.1 Structural Properties of Lactase
		8.3.2 Applications of Lactase
	8.4 Proteases
		8.4.1 Application of Protease
	8.5 Pectinase
	8.6 Lipases
	8.7 Laccases
	8.8 Xylose (Glucose) Isomerase
		8.8.1 Glucose Isomerase Producing Microorganisms
	8.9 Cyclodextrin Glycosyl Transferase
	8.10 Catalase
	8.11 Glucose Oxidase
	8.12 Acetolactate Decarboxylase
	8.13 Transglutaminase
	8.14 Conclusion
	References
Chapter 9: Bioactive Components of Fermented Food Products
	9.1 Introduction
	9.2 Bioactive Antioxidants
		9.2.1 Bioactive Peptides
		9.2.2 Bioactive Lipids
		9.2.3 Bioactive Carbohydrates
	9.3 Conclusion
	References
Chapter 10: Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products
	10.1 Introduction
	10.2 Microorganisms and Fermentation in Bakery Products
		10.2.1 Baker’s Yeast Fermentation
		10.2.2 Lactic Acid Bacteria Fermentation
		10.2.3 Sourdough
	10.3 Genomic Analysis of Baker’s Yeast during Production of Bakery Products
	10.4 Interaction Between Yeast and Lactic Acid Bacteria in Sourdough
	10.5 Transcriptome Analysis of Microbial Interaction During Production of Bakery Products
	10.6 Conclusion
	References
Chapter 11: Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan
	11.1 Introduction
	11.2 Milk Production in the Sudan
	11.3 Milk Composition
	11.4 Fermented Milk
	11.5 Starters
		11.5.1 Properties
	11.6 Cheese
		11.6.1 Muddafara Cheese
		11.6.2 White Cheese (Gibna-Beida)
	11.7 Chemical Composition of White Cheese
	11.8 Mineral Contents of Collected Chesse Samples
	11.9 Microorganisms Associated with Cheese
	11.10 Packaging
	11.11 Fatty Acids Composition of Collected Cheese Samples
		11.11.1 Saturated Fatty Acids
		11.11.2 Unsaturated Fatty Acid
	11.12 Amino Acids Composition of Collected Cheese Samples
	11.13 Conclusions and Recommendations
		11.13.1 Conclusions
		11.13.2 Recommendations
	References
Chapter 12: Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product
	12.1 Introduction
	12.2 Benefits of Garris
	12.3 Preparation of Garris
	12.4 Nutritive Value of Gariss
		12.4.1 Amino Acid Content of Garris Protein
	12.5 Microbiology of Garris
	12.6 Antimicrobial Activity of Garris
	12.7 Antioxidant Activity
	12.8 Hypocholesterolaemic Impact of Garris
	12.9 Conclusions
	References
Chapter 13: Production and Quality Assessment of Camel Milk Cheese
	13.1 Introduction
	13.2 Camel Milk Composition
	13.3 Camel Milk Products
	13.4 Camel Milk Cheese
	13.5 Technology of Cheese Making
	13.6 Cheese Preparation
	13.7 Chemical Composition of Cheese
	13.8 Sensory Evaluation of White Cheese
	13.9 Conclusions
	References
Chapter 14: Selected Fermented Fish Products of the Sudan
	14.1 Introduction
	14.2 Nutritional Value
	14.3 Microbiology
	14.4 Sensory Evaluations
	14.5 Important Types of Nile Fish and Fresh Water Fish
	14.6 Fermentation
	14.7 Types of Fermented Fish in Sudan
		14.7.1 Fassiekh Industry
		14.7.2 Terkin
		14.7.3 Kejeik
		14.7.4 Mindish
	14.8 African Traditional Fermented Fish Products
		14.8.1 Momone
		14.8.2 Lanhouin
		14.8.3 Salanga
	14.9 Conclusion
	References
Chapter 15: Factors Influence the Quality and Safety of Fermented Sausages
	15.1 Introduction
	15.2 Meat Term Contextual
	15.3 Influence of Meat Product
	15.4 Meat Quality
	15.5 Meat Safety
	15.6 Fermented Meat
	15.7 Fermented Sausage Classification and Categories
		15.7.1 Categories of Fermented Sausage
			15.7.1.1 Dry Sausage
			15.7.1.2 Semidry Sausages
		15.7.2 The Requirement of Fermented Sausage
	15.8 Factors that Affect the Sensory and Physicochemical Characteristics of Fermented Sausage
		15.8.1 Nature of Raw Meat
		15.8.2 Type of Food Additive
		15.8.3 Storage Interval and Temperature
		15.8.4 Type of Culture
		15.8.5 Effect of Spices
		15.8.6 Influence of pH Drop
		15.8.7 Influence of Smoking
		15.8.8 Rancidity Development
		15.8.9 Salt Content
		15.8.10 Drip Loss and Moisture Defeat
		15.8.11 Effect of Packaging Materials
	15.9 Factor Affecting the Safety of Fermented Sausages
		15.9.1 Potential of Physical Hazards
		15.9.2 Potential of Chemical Hazards
			15.9.2.1 Nitrates and Nitrites
			15.9.2.2 Hydrocarbons Compounds
		15.9.3 Biological Hazards
			15.9.3.1 Resistant Bacteria
			15.9.3.2 Biogenic Amines (BAs)
			15.9.3.3 Histamine Producers
	15.10 Conclusion
	References
Chapter 16: Technology of Fermented Mango Juice Production
	16.1 Introduction
	16.2 Botanical Origin of Mango
	16.3 Mango Varieties
	16.4 Biochemical Composition and Nutritional Value
	16.5 Mango Production
	16.6 Mango Varieties Used for Juice Production
	16.7 Mango Transformation Situation in Developing Countries
	16.8 Steps of Mango Juice Production Fermented
		16.8.1 Mango Juice Production
		16.8.2 Mango Juice Fermentation
		16.8.3 Non-Saccharomyces Yeasts
			16.8.3.1 Non-Saccharomyces Yeasts Strains Used in Fermentation
			16.8.3.2 The Interest of Non-Saccharomyces Species in Fruit Juice Fermentation
		16.8.4 Microbiological Decontamination Processes
	16.9 Some Definitions
	16.10 Different Categories of Fruit Juice
	16.11 Others Products of Mango Transformations
	16.12 Conclusion
	References
Chapter 17: Fermented Fish Products in Sub-Saharan Africa
	17.1 Introduction
	17.2 Prospects of Fermented Fish Products in Sub-Saharan Africa
	17.3 Fermentation
	17.4 Process of Fish Fermentation in Africa
	17.5 Fermented Fish Products in Africa
	17.6 Advantages of Fish Fermentation
		17.6.1 Microorganism Activities
		17.6.2 Antimicrobial
		17.6.3 Antioxidant Activity
		17.6.4 Antihypertensive Activity
		17.6.5 Anticoagulant and Fibrinolytic Activity
		17.6.6 Development of Immune Modulators from Natural Sources
		17.6.7 Enzymatic Activities
		17.6.8 Anti-cancer Activity
	17.7 Limitations of Fermented Fish Products
		17.7.1 Health Hazards Associated with the Consumption of Fermented Fish Products
		17.7.2 Presence of Biogenic Amines
		17.7.3 Source of Heavy Metals
		17.7.4 Source of Nematodes
	17.8 Conclusion
	References
Chapter 18: African Fermented Vegetable Products
	18.1 Introduction
	18.2 Microorganism for African Vegetable Products Fermentation
		18.2.1 Dry-Salted Fermented Vegetables
		18.2.2 Brine-Salted Fermented Vegetables
		18.2.3 Non-Salted Lactic Acid Fermented Vegetables
	18.3 Selected African Fermented Vegetable Products
		18.3.1 Cowpea (Vigna Unguiculata) Leaves
		18.3.2 Baobab (Adansonia digitata) Leaves
		18.3.3 Cassava (Manihot esculenta) Leaves
		18.3.4 Cucumbers
		18.3.5 Onions (Allium cepa)
		18.3.6 Castor Seed (Ricinus communis)
		18.3.7 Amaranths (Amaranthus spp.)
	18.4 Conclusion
	References
Chapter 19: Production and Evaluation of Vinegar Using Nabag as a Raw Material
	19.1 Introduction
	19.2 Vinegar Industry
	19.3 Fruit Vinegar
	19.4 Vinegar Composition and Specification
	19.5 Microorganisms Associated with the Vinegar Production
		19.5.1 The Yeasts
		19.5.2 Acetic Acid Bacteria (AAB)
	19.6 Materials and Methods
		19.6.1 Preparation of Samples
		19.6.2 Chemical Composition of Nabag Pulp
		19.6.3 Fermentation and Vinegar Production
		19.6.4 Physicochemical Analyses of Ethanol
		19.6.5 Determination of Ethanol Concentration
		19.6.6 Physicochemical Analyses of Vinegar
	19.7 Results
		19.7.1 Chemical Composition of Nabag Pulp
		19.7.2 Physicochemical Properties of Ethanol and Vinegar
	19.8 Discussion
	19.9 Conclusion
	References
Chapter 20: Selected Fermented Cereal Products of Sudan
	20.1 Introduction
	20.2 Fermentation of Cereal Dough
	20.3 Fermenting Microorganisms
	20.4 Effect of Fermentation on Nutrients of Cereal Fermented Foods
	20.5 Important Cereal Crops in Sudan
		20.5.1 Sorghum
		20.5.2 Pearl Millet
		20.5.3 Wheat
		20.5.4 Maize
	20.6 Fermented Sorghum Products
		20.6.1 Kisra
		20.6.2 Aceda
		20.6.3 Gurrassa Murra
		20.6.4 Abreh
	20.7 Fermented Millet Products
		20.7.1 Damirga
		20.7.2 Khemiss Tweira
	20.8 Conclusion
	References
Chapter 21: Production and Quality Assessment of Hulu-mur Fermented Beverage
	21.1 Introduction
	21.2 Traditional Uses of Sorghum in Food: Needs Rephrasing
	21.3 Malted and Fermented Sorghum
	21.4 Preparation of Hulu-mur
	21.5 Hulu-mur Product
	21.6 Microbiology of Hulu-mur
	21.7 Nutritional Value of Hulu-mur Product
	21.8 Conclusion
	References
Chapter 22: Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage
	22.1 Introduction
	22.2 Sorghum Grain Biochemical Composition
	22.3 Bioactive Components of Sorghum Grain
	22.4 Phenolic Acids
	22.5 Flavonoids
	22.6 Condensed Tannins
	22.7 Benefits Effect of Sorghum
	22.8 Use of Sorghum Grain in Non-alcoholic Beverages Production
	22.9 Nutrient Composition of Sweet Wort
	22.10 Bioactive Compounds of Sweet Wort
	22.11 Conclusion
	References
Chapter 23: Preparation of Soy Milk Zabady and Assessment of Its Quality
	23.1 Introduction
	23.2 Nutritional Value and Benefits of Soymilk
	23.3 Benefits of Soy Milk
	23.4 Preparation of Soymilk
	23.5 Fermentation of Soymilk
		23.5.1 Effects of Fermentation in the Nutritional and Functional Properties Soybeans
	23.6 Disadvantages of Soy Milk
	23.7 Soy Milk Yoghurt
	23.8 Manufacture of Zabady Fortified with Soymilk
		23.8.1 Preparation of Samples
		23.8.2 Proximate Chemical Analysis of of Zabady Samples
		23.8.3 Microbiological Analysis Zabady Fortified with Soymilk
		23.8.4 Sensory Evaluation of Zabay
		23.8.5 Sensory Evaluation
		23.8.6 Results and Discussion
			23.8.6.1 Chemical Composition of Soymilk- Zabady
			23.8.6.2 Sensory Evaluation of Soymilk- Zabady
			23.8.6.3 Microbial Analysis of Soymilk-Zabady
	23.9 Conclusions
	References
Chapter 24: Nutrient Composition and Bioactive Components of Kejeik
	24.1 Introduction
	24.2 Fish Consumption and Consumer Preference
	24.3 Fish Industry in Sudan
	24.4 Production of Kejeik
	24.5 Microbiology of Kejeik
	24.6 Chemical Composition Kejeik
	24.7 Conclusions
	References
Chapter 25: Nutrient Composition and Bioactive Components of Non-alcoholic Sorghum Malt Beverage
	25.1 Introduction
		25.1.1 Sorghum as Traditional Foods
		25.1.2 Non-alcoholic Malt Beverage
	25.2 Materials and Methods
		25.2.1 Preparation of Samples
		25.2.2 Wort Production
		25.2.3 Decantation Mashing at 80 °C (Wort A and B)
		25.2.4 Physicochemical Properties of Sorghum Wart
		25.2.5 Sugar Determination
	25.3 Results and Discussion
	25.4 Conclusion
	References
Chapter 26: Production and Quality Assessment of Kissra, a Sudanese Fermented Sorghum Product
	26.1 Introduction
	26.2 Sorghum Production in Sudan
		26.2.1 Chemical Composition and Nutritional Value of Sorghum
		26.2.2 Bioactive Compounds of Sorghum
		26.2.3 Traditional Sorghum Use for Food
			26.2.3.1 Sudanese Fermented Sorghum Based Foods
	26.3 Fermented Foods
		26.3.1 Fermented Cereal Foods
	26.4 Kissra
		26.4.1 Kissra Preparation
		26.4.2 Nutritive Value of Kissra
		26.4.3 Fermentation Effects on Antinutritional Components
		26.4.4 Microbiology of Kissra Bread
	26.5 Conclusion
	References
Chapter 27: Utilization of Gum Arabic as a Thickener and Stabilizer in Production of the Fermented Milk Zabady
	27.1 Introduction
	27.2 Materials and Methods
		27.2.1 Zabady Preparation
		27.2.2 Methodology
		27.2.3 Microbiology of Zabady Samples
		27.2.4 Sensory Evaluation of Zabady
		27.2.5 Statistical Analysis
	27.3 Results and Discussion
		27.3.1 Chemical Analysis
		27.3.2 Microbioly of Zabady
		27.3.3 Sensory Evaluation
	27.4 Conclusion
	References
Chapter 28: Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins
	28.1 Introduction
	28.2 Major Bioactive Compounds in African Fermented Foods
		28.2.1 Phenols and Terpene/Terpenoid Compounds
		28.2.2 Vitamins
	28.3 Conclusion
	References
Chapter 29: Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health
	29.1 Introduction
	29.2 Food Crops Used for Porridge
	29.3 Production and Consumption of Millet
	29.4 Nutritional Value of Millet
	29.5 Useful Microbes for Millet Fermentation
	29.6 Technique for Millet Fermentation
		29.6.1 Natural Fermentation by Mixing Millets and Water in a 1:2 Ratio of Millet: Water
		29.6.2 Millet Fermentation Using Water
		29.6.3 Milk-Based Fermented Millet
		29.6.4 Flour-Based Fermented Millet
		29.6.5 Dried Fermented Millet
		29.6.6 Traditional Fermentation with Lohoh Preparation
	29.7 Production of Fermented Millet Porridge
		29.7.1 Fermented Millet Porridge in Africa
	29.8 General Processes for the Production of Fermented Millet Porridge
	29.9 Nutritional Value of Fermented Millet Porridge
	29.10 Importance of Fermented Millet Porridge
		29.10.1 Potential Food/Nutrient Resource for Growing Population
		29.10.2 Suitable Diet for People with Celiac Disease and Type 1 Diabetes
		29.10.3 Contributes to the Lessening of Chronic Disease
		29.10.4 Contributes to Gastrointestinal Health
	29.11 Conclusion
	References
Chapter 30: Fermented African Cereal Products
	30.1 Introduction
	30.2 Nature of Cereal Fermentation
	30.3 Cereal-Based Fermented Beverages
	30.4 Fermented Probiotic Cereal Foods
	30.5 Lactic Acid Bacteria in Fermented African Cereal Products
	30.6 Starter Culture Used in Fermentation of Cereal Products
	30.7 Biochemical Changes During Cereal Fermentation
	30.8 Nutritional and Sensory Characteristics of African Fermented Foods
	30.9 Conclusion
	References
Chapter 31: Fermentation of Cocoa Bean
	31.1 Introduction
	31.2 Nutritional Value and Health Benefits of Fermented Cocoa Beans
	31.3 Fermentation
	31.4 Effect of Fermentation on Product Quality
		31.4.1 Volatile Compounds
		31.4.2 Proximate and Micronutrients Densities of Cocoa Bean
		31.4.3 Antioxidant Activities
	31.5 Selection Criteria for Cocoa Starter Culture
		31.5.1 Mycotoxin Contamination of Cocoa Beans During Fermentation
	31.6 Improving Conditions for Fermentation
	31.7 Conclusion
	References
Chapter 32: Fermentation of Parkia biglobosa Seeds: Effect of Temperature Conditions on Bioactive, Nutritive and Antioxidant Parameters
	32.1 Introduction
	32.2 Process of Parkia biglobosa Fermentation
	32.3 Factors That Affect Fermentation of African Locust Bean
	32.4 Effect of Temperature on Quality of Fermented Parkia biglobosa
		32.4.1 Effect of Temperature on Bioactive Content During Fermentation
		32.4.2 Effect of Temperature on Nutritive Parameters During Fermentation
		32.4.3 Effect of Temperature on Antioxidant Activities during Fermentation
	32.5 Conclusion
	References
Chapter 33: Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods
	33.1 Introduction
	33.2 Some Indigenous Fermented Foods in Ghana
	33.3 Improved Indigenous Fermentation Technologies
		33.3.1 Enhancement of Nutrition
		33.3.2 Enhancement of Food Detoxification and Other Functional Properties
	33.4 Associated Risks in the Consumption of Fermented Food Products
	33.5 Conclusion
	References
Chapter 34: The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet
	34.1 Introduction
	34.2 Millet and Sorghum production
	34.3 Food Products from Sorghum and Millet
	34.4 Sorghum and Millet Fermentation
	34.5 Nutritional Value of Sorghum and Millet Food Product
	34.6 Safety and Quality of Sorghum and Millet for Food Production
	34.7 Conclusion
	References
Chapter 35: Utilization of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic
	35.1 Introduction
	35.2 Nutritional and Phytochemical Value of Jerusalem Artichoke
	35.3 Chemical Composition and Uses of Jerusalem Artichoke Tuber Inulin
	35.4 Chemical Composition and Uses of Jerusalem Artichoke Tuber Fructo-Oligosaccharides
	35.5 Prebiotic Attributes of Jerusalem Artichoke Tuber
	35.6 Synbiotic Qualities of Jerusalem Artichoke Tuber Inulin
	35.7 Conclusion
	References
Chapter 36: The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
	36.1 Introduction
	36.2 GARI
	36.3 KUNUN-ZAKI
	36.4 IRU (African Locust Beans)
	36.5 Conclusion
	References
Chapter 37: Omics in Traditional Fermented Foods and Beverages
	37.1 Introduction
	37.2 Metaproteomics
	37.3 Metagenomics
	37.4 Transcriptomics
	37.5 Genomics of Foodborne Pathogens
	37.6 Conclusion
	References
Index